4 lg. tomatoes
1 tbsp. butter
2 tbsp. chopped onion
2 tbsp. chopped parsley
1 c. soft bread crumbs
1/2 lb. fresh mushrooms, coarsely chopped
1/2 tsp. dried leaf basil
3/4 tsp. salt
1/4 tsp. pepper
1/2 c. shredded Swiss cheese

Cut out tomato stems. Core and discard. Scoop out pulp, leaving shells intact; reserve pulp. Melt butter in large skillet; add onion, parsley and mushrooms and cook until tender. Add reserved tomato pulp, bread crumbs, basil, salt and pepper; cook over high heat, stirring frequently, 7 to 10 minutes. Add Swiss cheese and stir until melted. Spoon into tomatoes. Place in shallow baking dish and bake in 350 degree oven for 15 to 20 minutes.